Put the tofu, tahini, potato starch, salt, turmeric, onion powder, nutritional yeast, mustard, and Spike in a blender and blend until smooth. Pour into a large bowl.

Preheat the oven to 375º F. Grease a 9-inch springform pan with canola oil or shortening.

Warm the oil over medium to medium-high heat in a large skillet. Add the onion and bell pepper and sauté for 3 to 4 minutes or until the onion is translucent. Add the garlic and sauté for an additional 2 to 3 minutes. Add the broccoli and stir to combine.

Stir the vegetables into the tofu mixture. Pour the tofu mixture into the prepared pan and bake for 35 to 40 minutes or until firm and a toothpick comes out clean.

Cool for 10 to 15 minutes. Remove the frittata from the pan and serve. This can be served warm, at room temperature, or cold.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!